1960s SANDWICHES 🥪 Retro Sandwich Ideas from Better Homes & Gardens
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- Опубликовано: 12 май 2024
- Today I have more food from the 1960s for you! I'm cooking from Better Homes and Gardens Cooking for Two, originally published in 1968. If you're asking yourself, 'what kind of sandwich should I make today?' Give these retro sandwich ideas a try.
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CHEESE BUNS DELUXE (pg 56)
2oz sharp process American cheese, shredded or cubed
2Tbsp mayonnaise or salad dressing
2Tbsp chopped ripe olives
1Tbsp chopped green onion
1/8tsp curry powder
2 hamburger buns, split and toasted
Combine cheese, mayo, olives, onion, and curry powder; spread on toasted bun halves. Broil 4" from heat for about 2 minutes or til cheese melts. Makes 4 open faced sandwiches.
ROAST BEEF CHAMPIONS(pg 56)
4 slices dark rye bread
Butter or margarine, softened
1/4c dairy sour cream
1 tsp dr onion soup mix
1 tsp horseradish
Dash freshly ground black pepper
Thinly sliced roast beef
Leaf lettuce
Spread bread slices with butter. Combine sour cream, onion soup mix, horseradish, and pepper. Spread on bread. Top 2 slices with roast beef, then lettuce; cover with remaining 2 slices of bread. Makes 2 sandwiches.
HAM AND EGG ROLLS ( pg 55)
1/2c chopped cooked ham
1/4c diced sharp process American cheese
1Tbsp sliced green onion
1 hard cooked egg, chopped
2Tbsp sliced pimento stuffed green olives
2Tbsp mayonnaise or salad dressing
2Tbsp chili sauce
4 hamburger buns, split and buttered
Combine all ingredients except buns. Spread mixture in buns. Wrap in foil. Heat at 400 degrees for 15 to 20 minutes. Makes 4 sandwiches.
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Timestamps
0:00 Intro
0:25 Cheese Buns Deluxe
4:07 Roast Beef Champions
7:50 Ham and Egg Rolls
11:07 Book Chat - Better Homes & Gardens Cooking for Two
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What do you think? Would you try any of these sandwiches? Let me know in the comments!
I like that toaster oven! It looks solid and well made. Processed cheese’s smooth melt makes it ideal. I love cheese melts. I’ve never tried horseradish on a sandwich before but I think I will have to try it. So glad you mentioned bacon big boys, at Girl Scout camp in the 1970s they made something similar albeit, called angels on horseback. They inserted cheese in a slice in the hotdog, and wrapped the bacon around the hot dog. Only putting it in the bun after it cooked. I’m a new viewer and playing catch up, but feel odd commenting on older videos. Thanks for the memories. I have been enjoying your videos tremendously.
I forgot to ask, did you ever do an episode about your pickle rolls? Your mention of it has me intrigued
On one of the most memorable days of my life, my Internship Director served the Cheese Buns Deluxe to our class at the beginning of the year. They were delicious. I've looked for the recipe for years. Who knew I've had it all along right in this book that was given to me. She used a softer bun. She pulled out some of the interior of the bun, filled it with the filling, wrapped the sandwiches in foil and baked. She served them warm. So very good.
As for American cheese vs cheddar, food snobbery is alive and well,. Those who do it are pseudo-chic, "learning" about foods from their favorite restaurants and meal prep companies. Ticks me off every time I hear one of you apologising for your choice of ingredients and pandering to bullies.
I'm hungry now.
@@mmoretti I haven't! I kind of forgot that I'd mentioned them. Maybe I'll have to make a short about them, they're pretty fast and easy to make!
Roast beef with a horseradish spread? Yes please! Horseradish isn't used nearly enough and we as a society must remedy this!
Seriously what even is roast beef without horseradish??? I still make a spread for roast beef sandwiches (this week actually) - mayo, horseradish, tiny bit sour cream, tiny bit whole grain mustard, touch black pepper. The onions are thinly sliced, alongside the tomato on rye, sourdough or a croissant.
Grilled roast beef, egg, and cheese on a toasted roll with horseradish - Delish!
Roast beef Po'boy sandwich: Sliced roast beef on french loaf or hoagie, with choice of mayo, horseradish, lettuce, tomato, and Swiss cheese. It's wonderful in summer when the tomatoes are really ripe.
I'm 79 and my cookbooks have turned vintage on their own😅
I grew up in the 1960’s in NYC and Chicago. We survived on: 1) PB&J, 2) baloney & cheese, and 3) BLT.
Wish I could like this more than once! I grew up in Oregon and we survived on these as well. Never heard of the ones she prepared, and don't care to try any of them.
I’m way younger than you and was born in 1992 and ate this food in the late 90’s and 2000’s. Maybe your kids ate Lunchables like this
Tunafish!
Egg salad!
We had a garden so lettuce tomato and mayo was a normal go to. Still is actually. Also onion and mustard and lettuce was as well. PB&J was an easy go to. As well as miracle whip, and PB, or fried egg sandwiches. I was born in the late 50’s.
“I’m an olive fan, I know not “olive” you are.”😁
Oh my word ... it blew me away when I realized that you were making "vintage" sandwiches circa 1968. I grew up with them. I guess I am vintage too.
❤
I am also vintage! 😂 the definition I follow is anything older than 40 years. So I mostly try to cook from books that are older than I am (I'm 42).
A good toaster oven and a airfryer for a two person family life is great can't go wrong 😂😂😂
Born in the 60s, grew up in 70s. A lot of cooking also depended on what was on sale and cost.
I do that today.
Me too!!
You can pry processed cheese from my cold, dead hands.😂 It’s delicious and has its place! 😊
I'm right there with you! 😂
Hi, I grew-up in the 60's and trust me on this: use 2x or 3x as much roast beef! Slices were much thicker back then. Also, almost no one used real cheese; everyone use American or Velveeta. 😉
Are you American?..I also grew up in the sixties but in the UK...didn't even know what processed cheese was..lol..always cheddar or red Leicester and only beef was the left overs from Sunday lunch..😊👍🇬🇧
@@lynnhamps7052 yes, very American. A good rule of thumb is that the sandwich filling needs to be at least as thick as a slice of bread (unless its a PB&J)
I always remember those specials sponsored by Kraft. With the most disgusting recipes. Everything had either Jello or Velveeta in it. Sometimes both w/coconut 😂
@@samanthab1923lmao yup!
American is real cheese. It's Velveeta that's a processed cheese product.
I grew up in the 1960's. My mother was the queen of cream cheese. Take a softened block and start adding stuff....chopped olives, jam, jarred devil ham, pickle relish, chopped baby shrimp. That was our school lunch. Spread any of the above on a Club Cracker, sprinkle with paprika and VOILA...canapes for a cocktail party. This was fun to watch. However, I resent being called a "Retro."
LOL @MrTopcat3333
Oh you and i must be same age 😂 mom stretching the ingredients via cream cheese. I however, love and cherish the 'retro' moniker - so much better than *boomer* - tho I am gen x, actually...
Cream cheese will NEVER go out of style, I will die on that hill!
Government cheese....it was the best 😊 Really neat to see some old recipes ❤ Thank you for sharing!
I have this book was given to me as a wedding gift in 1980
I was brought up eating butter with everything from : buns, fruit cake, scones, ginger cake, vegetables and every sandwich including PBJ.
I still like to put butter on PB &J sandwiches. Also on peanut butter and pickle sandwiches. My brother liked like to put mayo on them instead.
Seeded Rye or Pumpernickel - Beef - Provolone or Swiss Cheese, then toast briefly - then add Arby's Horsey Sauce - Lettuce - Tomato slice optional - pickle wedge on the side. YUM
Sounds good. Must try it.
It is so fun to watch your videos. Particularly when you use the older cookbooks since I'm an old lady. I think what draws me to Cooking the Books Is your personality and your way of presenting information. I love the fact that you're normal and that you're entertaining us with the topic and not trying to overshadow everything with a crazy personality You're just normal and in this day and age I love normalcy. Thank you.
Velvets was the THING of that era!! No apologies needed!
You are rapidly becoming my favorite RUclips cook. I'm an older lady with a collection of vintage cookbooks, and they're my favorites. My mother actually taught me to make Bacon Big Boys when I was a kid in the 60s. There are many variations of hot dogs, bacon, cheese, and buns. What could possibly go wrong with those ingredients? Anyway, you're inspiring me to grab that cookbook and head for the kitchen. Some of us empty-nesters have a hard time with that.
Oh I'm so glad you're feeling inspired to try out recipes from your cookbooks! Thanks so much for watching. 🙂
We're not older women...we're seasoned 😊😉
@@terihollis8603 Exactly! 😅❤
My Dad (gone now almost 8 years) used to put butter on his peanut butter and jelly sandwiches! I thought it was so weird but he said it kept it from getting soggy until he could eat it for his lunch at work - he loved pb&js.
I do that too. Absolutely delicious
My parents still do this!
My grandparents did this. It gave you more calories for working.
I was taught to make PBJs on buttered toast, so almost the same thing.
This is a fun channel! 😃
“Cheese Buns Deluxe” was my nickname in high school.
I invented a sandwich back in 1962 when I was 6 years old. The recipe is quite simple. Rye bread, hard salami, and grape jelly. I know, it sounds weird. Hey, I was only 6. The combo is sweet and savory, and I love it.
When I first visited my pen pal in the UK in the 90s, she offended by mustard on a bacon sarnie. She would have become apoplectic at your sandwich. Eat what you want!
Your sandwich isn't that far-fetched. Some folks use grape jelly as an ingredient in barbecue sauce. I guess we can think of it as a relative of French cuisine (and others) that add wine and more wine and even more wine to a stew or sauce, and keep it simmering to cook off the alcohol, leaving the flavor of the glorious grape behind.
Speaking of salami, Häagen-Dazs used to make CAROB ice cream. (Does anybody remember that?) I'd take a thin slice of salami, coat it with a thin layer of cream cheese, wrap it around a garlicky dill pickle spear, and eat bites of it with spoonfuls of carob H-D. The combination of flavors was I.N.S.A.N.E.. I sorely miss that carob ice cream, but if H-D hadn't taken it off the market, I might have found myself having to buy an entire row of seats when I travelled by plane.
Hey try peanut butter and bologna sandwich. Sounds weird but it’s really very good.
I would make myself a sandwich with just mayo.
Grapes actually work amazingly well in savory salads. I've added some chopped Tofurky deli slices and halved seedless grapes to a salad with eggless mayo (allergic) dressing and it really tastes good.
My grandparents were born in 1907 and 1913, and they continued making recipes from the 40's through the 60's through my childhood in the 70's and 80's. My favorite was deviled ham sandwiches. A can of deviled ham (Underwood I believe), Hellmann's mayo, and sweet pickles my nan would let me grind by hand in their manual kitchen grinder. I loved that so much.
One of her favorite dishes was tomato aspic... it sounds gross but was actually pretty good. She'd also do this lime jello and cottage cheese mold that was fantastic.
My mother used to make a similar ham salad in her grinder! It was great with the leftover Christmas ham.
I received this cookbook from my husband’s cousin at my bridal shower back in 1984. She had gotten this cookbook as a wedding gift when she got married. I still have it!
My mother received this cookbook as a wedding present in 1970 and I grew up eating so many wonderful recipes from it.
Yes!! I received this cookbook at my wedding shower. I still have it!
I remember when my small isolated town's grocery store got Velveeta (shelf stable processed cheese). The town went nuts. Everyone bought it, and it became the star of the table. Miracle Whip was cheaper than mayo, so everyone had it.
Just a quick note to say how much I enjoy
You and your post.
Thank you! ❤
I purchased a 1961 Woman's home companion cook book from a library sale and it has everything in it that a homemaker needs .
A chef once let me in on the secret to his INCREDIBLE mac and cheese: Velveeta. It absolutely changed my view on using processed cheese foods in the right recipes.
As for sandwich cheeses…I have since discovered that you can buy higher quality American Cheese, sliced fresh from the deli department, and it is a definite step up from Kraft singles. I particularly love American Cheese on egg sandwiches, burgers, and added to grilled cheese to amp up the meltiness.
Yes!! My standard grilled cheese is a ‘melty and a stretchy’ - so American cheese along with whatever other cheese pretty much. 😂
Yes, that sliced Deli American makes a wonderful grilled cheese! I get mine at Whole Foods Market so it's minimally processed as well.
I used to feel that way until I found my grandmother’s recipe for Welsh rarebit where she made a roux, added milk, then cheddar and or other cheeses a little at a time so it melted in slowly and nutmeg and dried mustard (though jarred mustard will do in a pinch). I also made cheese and cauliflower with that same cheese sauce, cutting the cauliflower into manageable bites. Sprinkled lightly buttered bread crumbs on top, bake til toasty brown.. my cauliflower hating husband thought he was eating mac and cheese.
@@mmoretti That does sound good, and I do use roux based cheese sauces for some dishes, but it unfortunately doesn’t work well for every recipe. I’ve actually since learned that the secret to the meltiness of most process cheese foods is sodium citrate, but I haven’t experimented with it directly, though I’d like to.
No, I only use a roux for a sauce or a pub cheese recipe. For sandwiches if I want to use regular cheese I will try using a cheese with a better melt, like Monterey Jack, Colby, I’ve also had luck with Muenster and Gouda. One of my favorite melt sandwiches is leftover broccoli on pita with provolone melted over it.
I could eat sandwiches for every meal, I love this! You’ve given me ideas, thanks! ❤
The cheese buns recipe reminds me of a dip my grandmother used to make back in the 1950s and 60s. It's called "Spanish Sandwich Filling", so I suspect it was used originally to make tea sandwiches, but she used it as a dip for crackers. It's made from Kraft Old English Cheddar (comes in a little glass jar), cream cheese, and finely diced onions, dill pickles, and black olives. I always found it to be intoxicatingly delicious!
Fabulous idea to make vintage recipes! Love your kitchen corner cookbook review. Oh and your aprons.... you've stolen my heart. ❤
My sister and I spent hours going through that cookbook. Which ever side the picture was on is what got to "eat". We would always fight over the side with the picture of the ice cream on.😁
My mother came from a big family, and she tells about what a challenge it was for her when she married my father in 1969 and had never cooked for as few as two people before. It would take them days to eat up all the leftovers from one meal. She could have used a copy of this cookbook!
Low key in love with your channel. I collect Vintage Cookbooks. I probably have a few you'd love. The best part is a lot of them were my moms and she wrote notes in them (even in the 60's) like "Yuck! Gross! Do Not Make" in her mega elegant cursive and it always makes me smile.
The cheese bun sandwich was one of my favorites when I was a kid in the 60’s!😊
So glad your video popped. Cooking for two is usually what I do as well
This cookbook is amazing. So happy that you're revisiting it for us!!!
I think I had that cookbook as a kid! I would ask for cookbooks for gifts! I actually have quite a few old cookbooks and I love looking through them. I have all my mother's old cookbooks from the 50s, 60s and 70s and I still use them occasionally. I love watching your videos 😊
I remember my mother having all the Better Homes & Garden cookbooks. I was born in the early 60s. I recognize the covers.
I love those Better Homes & Gardens cookbooks! My mother gifted me with some of them in the 1960's and I'm still using recipes I learned from them, especially those from the Pies & Cakes book. All those 1960's recipes are STILL good recipes.
I'm also a fan of Sandwiches of History. Sandwiches are so underrated. The first sandwich looked delicious and I love horseradish mayo on roast beef.
Your videos are so fun, I really enjoy them. Thank you! Foodies unite.🙂
So glad you enjoy them! Thank you for watching. ❤
A 1970s thanksgiving leftover sandwich for you to try. Its open face bread of choice butter and toast on one side in oven on broil. On untoasted side put a litgh smear of mayonnaise, place a good layer of turkey, spread out a bit of stuffing on that ,drizzle a bit of gravy over that top with cranberry jelly or relish. Place back under broiler until heated through the cranberry jelly is melted and the stuffing has some toasty spots. Can add more warmed up gravy if you want. I use a fork to eat it.
Sounds lovely!! I'll have to set aside some turkey the next time I make one. Usually I cook at least one or two prior to Thanksgiving. 😄
These are called turkey and dressing sandwiches.
That’s the sandwich Monica made in friends, that Ross took to work and his boss ate, and then Ross screamed at him and got fired.
Omg I could live on sandwiches like that alone! Yum!!
I took this cookbook from my mother over 40 years ago!
As a fan and collector of classic cookbooks, I love your videos. I've never been a fan of buttering bread before a spread, but my grandma swore by it to keep bread ftom getting soggy. She also buttered hot dog buns. 😢
My grandma also buttered hot dog buns!
Bread without butter is sooooo wrong 😢
Hot dog buns that are buttered then browned under the broiler are great!
Use to enjoy hot dogs at the lunch counter at WTGrant dime store because they buttered the hot dog bun.
@@Redwhiteblue-gr5em Oh man that brings back memories! Those hotdogs were great!
Thanks to you Anna, I now own and LOVE THIS COOKBOOK!!! Your channel is so much fun! Thanks!!!
RUclips said I would like your channel…and I do! My grandmom would make chopped olive sandwiches as an after swim snack, so I’m all in for a retro sandwich. Also wanted to say thank you for drawing the line at Miracle Whip.
A quick word about Miracle Whip: it has no egg; which means if you are allergic to eggs --no problem. Also, if you live in hot weather, and take your lunch, sandwich &/or salad won't go bad from being in the heat going to work or school. And it's especially good with Velveeta!😁
My Grandmother would make homemade ham salad. Also, when there was leftover roast beef, she made roast beef salad. Both were so good.
She used the hand cranked meat grinder.
@@s.leeyork3848 Miracle Whip actually has eggs in it. I am allergic to eggs and can't have it. Here is the ingredient list: water, vinegar, soybean oil, modified food starch, high fructose corn syrup, sugar, salt, contains less than 2% of natural flavor, eggs, cellulose gel, mustard flour, potassium sorbate as a preservative, xanthan gum, spice, cellulose gum, paprika, sucralose and acesulfame potassium (sweeteners), dried garlic
Yes. My kiddos are adults now. And the thought of heating up the full oven for just me makes me feel super guilty. 😂 Thank goodness for quality toaster/countertop ovens.
I would enjoy every sandwich you made, and I agree about falling into the sandwich rut. I bet the roast beef sandwich would be better on toasted bread. Great channel, glad I found you! 😊
I've been going though your videos randomly, and loving them all! I'm wondering, would you be interested in doing a video discussing the different patterns of Pyrex you collect, and where you get some of your floral cookware? I'd love that!! (or, if you've already done that, maybe point me in the right direction?)
I filmed one a long time ago but ended up scrapping the footage. I wasn't sure if my viewers at the time would be interested...plus I'm a very casual collector compared to a lot of people. Maybe I'll reconsider and make a video in the future!
I hope you do! @@cooking_the_books
Lol. I needed that cookbook like 40 years ago hahaha.
When I first got married 40 years ago, my husband was like..."why do you always cook so much food"??
Problem was. I came from a household of 8, with 6 of those being growing boys and my dad. Also, there just always seemed like other family members or friends were there as well. Every meal was like cooking for a literal army with huge appetites. Especially on holidays, my brothers would use platters for their dinner plates smh.
I had an extremely extremely hard time learning and adjusting to only cooking small amounts.
My Mom got a Betty Crocker cookbook as a wedding gift in 1955 and I have it now. The recipes are funny.
I just stumbled across your channel a couple days ago and OMG! This is my kind of content. I’m a foodie and absolutely love vintage cooking and recipes. Thank you for your dedication to making this underrated type of content!
So glad you found me!! Thanks for watching. ❤
Just found you, and subscribed because I love vintage cookbooks! I am going to watch all your previous videos.
I too have a small household, so you should be perfect Love sandwiches, and my friends think I'm weird because I butter my bread. I think it's because I was raised in the north.
As a Swede who always butters her bread, I've got to ask.
Does this mean not buttering any sandwiches, or just the ones with a spread? I remember this (eating as little fat as possible) was a part of dieting in the eighties. (My stepmum decided that I and her daughter should share in her misery.) For breakfast, you got to choose a piece of crisp bread with a thin layer of butter OR one slice of cheese. Oh, you got a cup of black coffee, too. Wonderful and nutritious for a kid.😂
@@karinberonius8799 I can only speak from my own experience, but growing up we never buttered the bread for any sandwiches unless we were buttering the outside to toast it in a pan (like a grilled cheese). The sandwich shops I go to now don't butter the bread when making sandwiches either. I could definitely see it falling out of fashion due to the popularity of low fat diets in the late 80s/through the 90s!
@@cooking_the_books Oh, the humanity!😂
I purchased that set of cookbooks when I got out of high school in the mid 70's and added to them as I find them. Love the pictures too! Good job on the sandwiches. You can always grate or shred some cheddar, Colby or Monterey jack instead of the processed cheese.
This was a shower gift for me way back when. Used it a lot the first few years of our marriage. Go back every once in a while.
You are very good at describing flavors and textures so viewers can understand. Well done! I wanna sandwich now. LOL
Thank you!!
This was perfect! I was making club sandwiches while watching this, as I just filmed a 1950’s sandwiches video….using up the leftovers 😂 Great minds think alike!
I love a club sandwich!! 😋
I cannot locate that book, but I know I have it that I picked up at a Goodwill. My mother in law also makes a ham sandwich. She uses swiss cheese. And the sauce is margarine (I use butter), mustard, grated onions and poppy seeds. My husband loves these sandwiches and I make them often for picnics or for his lunch.
Sounds delicious!
My Mother-in-law gave me this cookbook when I was a newly wed in 1976, I still use it! Many favorite recipe pages are pretty messy. I was a very sloppy cook in those days!
You can always recognize the best recipes in a cookbook by the food on the pages! 😂
Oh my goodness, I still have this cook book that I received as a wedding gift with some other items with it back in 1978. I still use this cookbook quite regularly as some of the recipes are so tasty. Funny story: I remember making the ham rolls up in this book for some very well to do people that we had over for dinner. I was only 20 years old and thought this meal was so fancy. I served this meal with some other side items on silver platters, Bone china, Crystal stemware and linen napkins. Now I make it for a quick simple lunch. Ha Ha Its so interesting how so many things have changed over the years. What I thought was fancy back then vs now. Thanks for the video.
I’m recently addicted to your videos yet I don’t eat beef or pork. Being born in the 70’s, so many of the cookbooks take me back. I’m also from the Ohio so I can relate to a lot that you talk about.
I recently stumbled across your channel, and now I'm hooked! If you don't already have them, try to find the 12-piece set of Women's Day Encyclopedia of Cookery from 1966 on your thrifting adventures. My sisters and I grew up pouring over those books and making a lot of the recipes. They're great, and I'm sure you'd love them as much as we did. 🙂
I have my mom's set of those cookbooks. We're downsizing and I thought about sending them to Anna.
@@TeresaRaab-hb5co Aww, that would be so nice of you! My mom got rid of her set, so I found a set for myself on Ebay. 🙂
I have that set, too, from my mom. There are still a few recipes I go to in them.
Thanks for the shout out! I very much appreciate it.
I bought this cookbook in 1972 as newly married. Knew some cooking basics, but needed more. It was very helpful.
There’s a really similar recipe to the first with shredded cheese, mayo, green onion and curry powder on English muffins. It’s fab.
Yes, sort of like pimento cheese without the pimento. Very yummy
I love your channel! Except now I'm kicking myself for getting rid of most of my mom's cookbooks. I kept the biggies though. My mom got a first edition Betty Crocker Picture Cookbook for a wedding present in 1956. I love how her favorite recipes have notations, and those pages are all discolored and stained. She noted in the section that listed the pots, pans, and tools what she received when she got married. She still had most of it when she died. It's one of those things that I would try to save if my house caught on fire!
What a treasure to have her cookbook with her own notations!
1:04 😂 loved the play on words, intentional or not
I've had this cookbook since 1972 and still love using the recipes found within its pages! It was my first cookbook when I moved into my own place.
I love this video! Having grown up in the 1960's, I find it familiar to put a little butter on the bread before the filling. It works and makes the sandwich perfect.
Who could forget the bacon big boys! I love baking in my toaster oven, we put it on the back porch in the summer when it gets too hot to use indoors.
The spread for the roast beef sandwich would go beautifully with smoked salmon. I lived in Ireland for a while and Christmas/New Year was the time to buy a whole side of smoke salmon - so finding new ways to enjoy it was important. I added horseradish to some sandwiches and it went down a treat.
I love horseradish with roast beef ! That is an A+ for me
That’s a nice toaster oven
I will say I am not a huge processed cheese fan, but it is totally the cheese for grilling (broiling). I like to occasionally have toasted cheese sandwiches - the broiled sibling of grilled cheese - and processed is the _only_ cheese for them. Maybe the nearest not-processed cheese is mozzarella, but my mozza is more of a plain eating cheese because I like the mild flavour, and processed slices have a strong enough flavour (stronger than the mozza) for the toasted sandwich.
Also thanks to Adam Ragusea, processed is also a cheese sauce ingredient.
I have that cookbook, given to me by my grandma and have always used the recipes in it. It will always be loved by me, as my grandma wrote a note in it and gave it to me and my husband when we were newly married! There's some great and easy dishes in that book!
I love my toaster oven! Mine is larger and will fit a 9x13 pan. I can bake a 12” pizza in it. My toaster oven is used way more than my regular oven, especially in the summer. Also, there are just the two of us as the kids have their own homes.
It has been great so far!! I even baked just 2 cookies in it the other day. It was so nice not to have to preheat the entire oven for that. 😄
@@drunkvegangal8089 I store skillets in my regular oven.
I love the sound of that. How much or what brand do I look for?
My in-laws make the ham bun, except they use spam. Pretty yummy, you should try it!
I was born in '61 and processed cheese was a staple in our home. Butter on bread.....my older relatives always buttered their bread/rolls. Maybe from not having the freshest bread growing up? Horseradish and roast beef, that's always a winner.
Cheese toastie sandwiches - yes please!! I have the McCall’s 1963 cookbook (blue, my mom’s), the Better Homes and Gardens 1965 version (my grandmother’s) & was just recently gifted my aunt’s Betty Crocker’s New Picture Cookbook from 1961. The best part is they all have notes, lists, & additional promotional pamphlets that they saved in them. My Mom & Gram have both passed so seeing those & making recipes I remember from childhood really bring me joy. I am hooked on your channel now. I love the presentation and the way you describe your process & your evaluation of the results.
❤
I absolutely love finding notes and bits of paper between the pages of my cookbooks. It's like an added bonus! Having your mom and grandmother's books make them extra special treasures. Thank you so much for watching! 😊
Another great video. I make sandwiches for my son and his friends and i always make club sandwiches. They have said that some of their favorite memories of growing up were of me making them feel welcome and making them copious amounts of food. I have one suggestion for the roast beef sandwich. Make the sandwich hot. Cook it in your toaster oven. I make one like this and I cook it. I add the sauce, beef and then some roasted red peppers, top with cheese and it’s an open face sandwich. It’s sooo good. I can’t wait for next weeks video.
I have this cookbook, received it as a wedding shower gift 1971. Still use it, great recipes.
I really do enjoy your videos, if I was aware of your videos when we packed up 27 years of living in one house I would have sent you all the vintage cookbooks that my wife was passed down when we got married. Now that I'm a widower & my doctor has me on Semaglutide my desire to cook & eat have been greatly diminished. I really like that you half your recipes as Renfield the dog & I get tired of leftovers from my former ways of cooking.
Generally I watch RUclips videos while winding down the day in bed. It wasn't until I got on the computer that I realized the amount of videos you have made. I'll eventually watch them all & look forward to them.
The roast beef sandwich looks delicious.
Love sandwiches. I could see making the first one, like olives and cheese together. I don't buy proc cheese so would use a nice soft fontina. Tip, when using onion soup mix. First add a small bit of water to melt. It will blend better in with thicker ingredients. I did just find your videos and have been watching a bunch from one and two years ago.
Ever since i found the recipe for meatballs in a sauce made with onion, grape jelly and chili sauce, I keep it on hand. Mmmmm
Good one. Served at every bridal shower including mine in 1982.
It's a classic! 😋
Just discovered your channel last night. They're great so far. I remember home economics as you mentioned. Amazing how unprepared one can be without it. Loving your videos
Hi and welcome! 👋So glad to have you here.
Great ideas, and they all look so delicious, that I might just try them all! The ham and egg one sounds especially good for some reason. 😋 Thanks! 🙂
The ham and egg was such a surprise! I didn't think it would taste bad, but the combo of flavors worked so well together in a way I didn't expect.
The olive pun made me giggle 🤭
I laughed out loud because when you showed those foil sheets because I love them for making hot ham and cheese sandwiches! They are my mom's favorite so I try to make them every couple months. It's a great way to use up hotdog or hamburger buns. They are also the perfect size to cover one plate of food. I need to buy more, also available at Sam's. My parents always used Velveeta but my husband hated it so I stopped using it but now that my mom lives with us, I buy it for her. It does make great mac and cheese. I might make up that ham filling so she can make herself sandwiches for lunch. Great way to make the last few slices of ham last. Plus, she makes like a dozen boiled eggs for herself all the time. Thanks for the recipe!
Love those foil sheets! I first found them at Dollar Tree and gave them a try. We love them for breakfast sandwiches! When I saw a big box at Costco, it was an immediate add to cart. 😁
Love this! My mom used to make something called "Hot Egg and Cheese Rolls" I cannot find the recipe online but it is basically egg salad with slightly less mayo than usual; american cheese, cut up and poultry seasoning. Put about 1 egg/1 slice of cheese worth of the mixture in a hamburger bun. Wrap it in foil. Bake in the oven @ 350 15-20 minutes. She still makes them (she is 88). I believe the recipe is from The Spice Cookbook (published in 1964). I grew up in the 60's and 70's so this show was a big wave of nostalgia for me.
Yes! I would make all three. Btw I love processed cheese lol. I even have made my own! Spot on😋💞🙏🏼💞
You had me at “We are NOT a miracle whip household” 🥰 I don’t eat meat (bc of health issues), but I can live vicariously through food videos!! Also, I’m bothered by the fact that I can’t even imagine what horseradish tastes like…guess I’m adding that to my grocery order!!
A spoonful of horseradish can help with a bad cough...
I am always watching cooking shows that make things I can't eat either. Vegetarian allergic to egg and dairy, so vegan by default. I just think about ways to veganize them (vegan deli slices or burgers/sausages, vegan cheeses, eggless Hellman's etc.) I give up when several eggs are used, although for cookies I just leave it out rather than use things like applesauce or ground flax in water as egg substitutes for a binder.
Saw you holding the book and i said i gotta watch this. I have that book and the whole library from Better Homes and Gardens from that time. When I first married in '79 i used many of the recipes. Eating more sandwiches lately, thanks for the ideas!
Better Homes & Gardens cookbooks are so great! I have quite a few, but whenever I think I have all (or almost all) of them a new one pops up. 😂
@@cooking_the_books Some i have are fix it fast, casseroles, fish and seafood, soups and stews, on a budget, etc and my MAIN one for everything New CookBook, Bantam Edition '79 that believe it or not i got free thru a refunding offer. I use all of these to this day, my go to's. Know what you mean LOL i probably really don't have every one. Hoping you 'find' another.
Love your videos! The toaster oven looks great!
Thank you! 😊
In the 1960s mom made us peanutbutter and sliced gherkin pickle sandwiches.
That cookbook looks MAJORLY familiar.... I probably got rid of it though in my downsizing.. LOL... My mum had an entire shelf full of those cookbooks... .
We have an old recipe book that was from my childhood- whoever gets it will see our notes written in it- “we don’t eat this” or”replace with” and “try it, veggies tomorrow” Interesting video- thank you.
I love my grandmother's old cookbook. It's filled with handwritten recipes, too, tucked in between the pages.
Oh I love finding handwritten notations in cookbooks!
Hey Anna love your channel . And I’m one that is still watching your old videos😂. I really thought the sandwiches looked good and tasty. I’ll check out the Sandwiches of history. Enjoy the rest of your day and I’m glad your feeling better.❤️🙏❤️
I just found your channel and I really enjoy it. My kids and I watch your content in the evenings. My boys really love you, too.
Hello and WELCOME! Glad you and your boys are enjoying my videos. ☺
I just started watching your videos recently and I love them almost as much as I love processed cheese 😂 But seriously, I am a foodie who watches a lot of cooking shows and many chefs out there add processed cheese to a variety of dishes for that perfect melt. You can certainly use fancier cheeses with it, but they don’t have the same yummy meltiness. Also, I have recognized some of your cookbooks in my Mom’s collection. Can’t wait to see what you make next!
YES! You can't beat that melt. Thank you so much for watching!
If you also add a little Parmesan, most people will not be able to taste the Velveeta, they usually think it's all cheddar
I found you today...I REALLY enjoyed it. Thank you :)